Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Author: Elizabeth Falkner
Author: Ruth A. Matson
Author: Sheila Lukins
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Author: Dorie Greenspan
There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.
Author: Kat Boytsova
Author: Kay Chun
Author: Joan Mathews
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Eric Ferguson
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Author: Claire Saffitz
Author: Allen Susser
Author: F. W. Pearce
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Ice buttery grapefruit zest-vanilla cookies with a simple grapefruit juice and powdered sugar icing then garnish with Himalayan pink salt, dried rose petals, and cracked pink peppercorns.
Author: Anna Posey
Author: Bon Appétit Test Kitchen
A simple riff on the classic spritz formula originally built to highlight Lini's fruity, irresistible lambrusco rosato, this has become a spring-summer staple.
Author: Talia Baiocchi
Author: Sam Mason